Sorbet is a frozen dessert made from frozen fruit puree. It is a tart dessert that typically provides a healthier option to ice cream. In degustation and multi-course dinners, sorbet is sometimes served in between courses to cleanse the palate.
Sweetness and acidity are the markers of a good sorbet. The ripeness of your fruit will affect the taste of your sorbet, so add your sugar and lemon juice in small amounts and taste test frequently until you achieve the desired flavour.
Alcohol will prevent your sorbet form becoming grainy and lumpy. This recipe uses vodka as it is tasteless, but you might like to choose an alcohol that compliments your fruit.
Two cups of fruit 2 teaspoons of lemon juice One and a quarter cups of sugar 1 teaspoon vodka or other alcohol (optional)
Puree your fruit in a food processor and add a little water if the mixture is too thick. If necessary, pass the fruit puree through a sieve to remove any seeds.
Add alcohol and lemon juice, then stir in the sugar until it has dissolved completely.
If you have an ice cream maker, use this to freeze your sorbet. Sorbet that is produced in an ice cream maker tends to be smoother and contain less ice crystals.
If you do not have an ice cream maker, you will need to keep stirring your sorbet to prevent ice crystals forming. Pour the mixture into a square dish and place it in the freezer. Remove it from the freezer roughly every hour and stir the mixture thoroughly until it is smooth and frozen.